To make my Babka, I need chocolate, cocoa, and pudding.
Ingredients for chocolate pudding and babka
- whole dough 200 grams of wheat flour and five eggs of medium size
- 100 g, or less than half a cup, of sugar
- A half-glass of vanilla ice cream (30%)
- two 40-gram sugar-free chocolate puddings
- half a cup of powdered cocoa
- Half a teaspoon of baking powder
- For a hat made of whipped cream
- 150 ml (36%), sweet cream.
- A couple of cups and a teaspoon of powdered sugar
The glass I’m using holds 250 milliliters.
Take the eggs and cream out of the fridge one hour before baking the cake.
Cake with chocolate pudding
Divide the yolks and whites. Beat the egg whites for a few minutes until stiff in a large glass bowl. Don’t let it go too long, or otherwise the air bubbles will burst. Three minutes is when sugar can be added. Stirring continuously, add one spoonful of sugar at a time. Beat the egg whites for at least a minute in between each batch. After a few more minutes of mixing, add the yolks.
Mix flour, baking powder, and chocolate together. Put it in a bowl along with the whipped cream. Incorporate the cream as well, and stir everything together using a spoon or a mixer set to the lowest speed for a bit.
After lightly oiling the pan, dust it with flour. Place the dough in that spot.
Bake the stick for approximately 50 minutes, or until it is dry, in an oven that has been preheated to 180 degrees. Don’t remove the cake just yet; just slightly open the oven door. Extinguish the timer and remove the cake. Take them out of the tin once they have cooled down a little.
The mushrooms will protrude from the cake after baking. Using a knife, cut it off and transfer the pieces to a basin. After beating the cream with sugar until firm, pour it over the cake. Crushed “mushroom” should be added to everything. Lastly, you can dust the cake with powdered sugar.
